Custard Cake

in Guest Recipe Book

Comments: This cake has a gooey custard layer in the middle of two custard flavoured sponges which melts in your mouth when eaten.

NOTE FROM DIANA'S DESSERTS: Although Bird's Custard Powder can sometimes be found in some supermarkets in the United States, it can be hard to find as it is a product from England. For those of you who live in the United States and cannot find the custard powder, you may substitute it in this recipe with ready-made vanilla pudding or ready-made vanilla custard, or you can make your own vanilla pudding or vanilla custard with vanilla pudding and pie filling mix or vanilla custard mix.

Custard: Mix cold milk with custard powder and sugar in a pan. Heat, stirring constantly until thickened. Remove from heat and stir in vanilla. Leave to cool, place a piece of cling film (plastic wrap) onto the custard to prevent a skin forming. Set aside.

Sift flour, baking powder, salt and custard powder. Fold this into the wet mixture until well combined.

Spread half of the cake batter into prepared springform pan. Pour the custard evenly over the cake batter leaving about 1 cm (1/2 inch) around the rim. Pour the rest of the cake batter on top of the custard - be sure to cover all the custard.

Bake in preheated oven for 40-50 minutes or until the centre is well done. Cool cake in pan. When cake is cooled, release sides of pan and place cake on serving plate. Cake is best served the same day as made.